When it comes to quick and easy comfort food, Sweetcorn and Jalapeño Fritters with a Fried Egg have earned a permanent spot on my go-to recipe list. These fritters are the perfect balance of sweet, spicy, and savory, with crispy exteriors and soft, tender insides. Topped with a perfectly fried egg, they make for an irresistible meal that’s perfect for brunch, lunch, or even a light dinner.
The sweetcorn brings a burst of natural sweetness, while the jalapeños add just the right amount of heat. And let’s not forget about the egg! It’s that rich, golden yolk that oozes when you cut into it, taking this dish to a whole new level. You can customize the spice level to your liking, add a dollop of sour cream, or even sprinkle some fresh herbs on top for a little extra freshness. Whatever you choose, this dish is a winner every single time.
Why You’ll Love This Recipe
If you’re looking for a recipe that’s quick, delicious, and can be made with ingredients you likely already have in your pantry, look no further. These fritters are everything you could want in a meal. They’re crispy, they’re comforting, and they pack a punch of flavor that will keep you coming back for more.
Not only are they tasty, but they’re also versatile. You can enjoy them for breakfast, lunch, or dinner, and they’re ideal for meal prepping or serving on the fly. I love how simple they are to make yet how impressive they look once plated with a fried egg on top. Plus, if you’re on the hunt for budget-friendly recipes that are both hearty and healthy, these fritters check all the boxes!
What Makes This Recipe Special?
There’s something so satisfying about the combination of sweetcorn and jalapeño in these fritters. The sweetcorn brings a natural sweetness that’s perfectly complemented by the spiciness of the jalapeños. The fritters are crispy on the outside, but once you bite into them, they’re soft and fluffy on the inside.
Topping them with a fried egg takes the flavor to a whole new level. The egg yolk, with its rich and runny texture, soaks into the fritters, creating a flavor explosion in every bite. The best part is that this dish comes together in just under 30 minutes, making it a fantastic option for busy weeknights or lazy weekend brunches.
Ingredients
- Sweetcorn
- Jalapeño
- Spring onions
- Self-raising flour
- Cornmeal or polenta
- Eggs
- Whole milk
- Salt and pepper
- Vegetable oil
- Optional toppings: sour cream, lime wedges, chopped coriander
How to Make It Step-by-Step
- Prepare the Fritter Batter: In a large bowl, mix together the sweetcorn, jalapeño, spring onions, self-raising flour, cornmeal, one egg, milk, salt, and pepper. Stir until the mixture forms a thick batter. The sweetcorn should be evenly distributed throughout, and you should have a nice, thick consistency.
- Cook the Fritters: Heat the vegetable oil in a skillet over medium heat. Once the oil is hot, spoon heaping tablespoons of the fritter batter into the pan. Gently flatten them with the back of the spoon to form small round fritters. Cook for 2–3 minutes on each side, until they’re golden and crispy. Transfer them to a paper towel-lined plate to drain excess oil.
- Fry the Eggs: In the same skillet, crack the remaining two eggs and fry them to your preferred doneness. I love mine sunny-side-up, so the yolk stays runny, but you can cook them however you like—over-easy, scrambled, or poached are all great options.
- Assemble and Serve: Place the fritters on a plate, top each with a fried egg, and garnish with optional toppings like sour cream, a squeeze of lime, and fresh coriander. Serve immediately while the fritters are hot and the egg yolk is still runny.
Tips for Best Results
- Don’t Skip the Drainage Step: After frying the fritters, make sure to transfer them to a paper towel-lined plate. This step is crucial to keep them crispy, as any excess oil can make them soggy.
- Adjust the Spice Level: If you prefer a milder fritter, simply remove the seeds from the jalapeño before chopping it. For those who love a spicy kick, you can leave the seeds in or add a pinch of chili flakes to the batter.
- Make Them Extra Crispy: If you like your fritters extra crispy, add 1–2 tablespoons of cornmeal to the batter. It gives them an even crunchier texture and a slightly different flavor.
- Keep Warm: If you’re making a large batch, you can keep the fritters warm by placing them on a wire rack in a 200°F oven while you fry the remaining fritters. This ensures they stay crisp without getting soggy.
Ingredient Substitutions & Variations
- Cheese: If you’re a fan of cheesy fritters, try stirring in some shredded cheddar or crumbled feta into the batter before frying. The cheese melts beautifully and adds richness to the dish.
- Dairy-Free Option: For a dairy-free version, you can swap the whole milk for plant-based milk (like almond or oat milk) and skip the sour cream topping or replace it with a dairy-free alternative.
- More Heat: For those who love an extra fiery kick, try adding chili flakes or a splash of your favorite hot sauce to the batter. It’s an easy way to bring even more spice and flavor to these already fantastic fritters.
- Canned Corn: You can easily substitute fresh sweetcorn with canned corn. Just make sure to drain and rinse it well before adding it to the batter.
Serving Suggestions
These Sweetcorn and Jalapeño Fritters with a Fried Egg are perfect on their own, but here are a few ideas to elevate the dish:
- Avocado: A few slices of creamy avocado add a rich, smooth texture that pairs perfectly with the crisp fritters and the runny egg.
- Fresh Salad: A light and refreshing salad with mixed greens, cucumber, and a citrusy dressing complements the heat from the jalapeños and balances the richness of the egg.
- Sour Cream: A dollop of sour cream adds a cool, tangy contrast to the spice and helps tone down the heat if you’re sensitive to spice.
- Hot Sauce: If you want to kick things up a notch, a drizzle of your favorite hot sauce will add another layer of flavor and heat to the fritters.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: A cold glass of fresh iced tea or a tangy lemonade makes a wonderful beverage pairing. If you prefer something with a little more kick, try a michelada or a cold beer.
- Sides: Pair these fritters with a side of roasted potatoes, grilled vegetables, or a simple quinoa salad for a more filling meal.
- For a Brunch Spread: These fritters are perfect alongside some other easy brunch dishes like a fruit salad, yogurt with granola, or a fresh smoothie.
How to Store and Reheat Leftovers
If you have any leftovers (which is rare because they’re so delicious!), you can store the fritters in an airtight container in the fridge for up to 2 days. When reheating, it’s best to use a skillet or the oven to restore their crispiness—microwaving them will make them soggy. Heat the fritters in a skillet over medium heat for a few minutes until they’re crispy again.
You can also freeze the fritters for up to 2 months. To reheat from frozen, place them in a preheated oven at 375°F (190°C) for about 10–15 minutes, flipping halfway through.
Make-Ahead and Freezer Tips
If you want to make the fritters ahead of time, you can prepare the batter and store it in the fridge for up to 24 hours. Just give it a quick stir before cooking. The fritters themselves are best served fresh, but you can cook and freeze them for a convenient meal later on.
Common Mistakes to Avoid
- Overcrowding the Pan: When frying the fritters, don’t overcrowd the pan. This will cause them to cook unevenly and may result in soggy fritters. Fry them in batches to ensure they stay crispy.
- Using Too Much Oil: You don’t need a lot of oil to cook these fritters. Just a thin layer is enough to get them crispy. Too much oil can make the fritters greasy instead of crisp.
- Skipping the Drainage Step: After frying, always transfer the fritters to a paper towel-lined plate. This helps absorb excess oil and keeps them crispy.
Frequently Asked Questions (FAQ)
Can I use frozen corn?
Yes, just be sure to thaw and drain it well before using it in the batter.
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a quick stir before frying.
Can I bake these instead of frying?
Yes, you can bake the fritters at 400°F (200°C) for 12–15 minutes, flipping halfway through. However, frying them gives them a crispier texture.
How thick should the fritter batter be?
The batter should be thick enough to hold its shape when spooned into the skillet. If it’s too runny, add a little more flour; if it’s too thick, add a splash of milk.
What can I serve these with?
These fritters are great on their own, but they pair wonderfully with avocado, a fresh salad, sour cream, or a drizzle of hot sauce.
Cooking Tools You’ll Need
- Non-stick skillet or frying pan
- Mixing bowl
- Spoon or ladle for scooping the batter
- Paper towels for draining excess oil
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Sweetcorn and Jalapeño Fritters with a Fried Egg
Ingredients
- 1 cup sweetcorn kernels (fresh or canned, drained)
- 1 small jalapeño, finely chopped
- 2 spring onions finely sliced
- ½ cup self-raising flour
- ¼ cup cornmeal or polenta
- 2 large eggs (1 for the batter, 1 for frying)
- ¼ cup whole milk
- to taste salt and pepper
- 2 tablespoons vegetable oil
- 2 eggs for frying
- optional sour cream, lime wedges, chopped coriander for topping
Instructions
- In a large bowl, mix together the sweetcorn, jalapeño, spring onions, self-raising flour, cornmeal, one egg, milk, salt, and pepper. Stir to form a thick batter.
- Heat the vegetable oil in a skillet over medium heat. Once the oil is hot, scoop heaping tablespoons of batter into the skillet and flatten slightly to form fritters.
- Cook for 2–3 minutes on each side until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- In the same skillet, crack the remaining eggs and fry them to your desired doneness.
- Top the fritters with the fried eggs. Optionally, garnish with sour cream, a squeeze of lime, and fresh coriander.
